Indian Cooking at Home: Quick Dishes

Crimson Kitchen

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I am a travel enthusiast, mother of 2 boys, Indian immigrant, wine and tequila lover, a foodie, kitchen paraphernalia collector, and the biggest party thrower.

I teach Indian cooking classes in my tiny kitchen in SanFrancisco and at various cooking schools in the bay area. My classes are just as much about the community, as they are about the food which there is plenty of.

I have often been asked about my culinary background, to which I facetiously respond that I come from a culture that has been focused on food for the past five thousand years. Certainly, quite a resume! However, there is nuance of truth insofar the Indian cuisine has evolved through millennia to yield a rich and varied culinary repertoire. The gamut of Indian flavors is extensive, with a multitude of unique offerings from each of India’s thirty states.

Coming from a heritage that has food as the epicenter of most occasions, I found myself yearning to replicate the scrumptious delicacies, be it from high end Indian restaurants in Mumbai to street food in smaller towns such as Lucknow. The journey that ensued led to the creation of “Crimson Kitchen”, where I teach Indian cooking classes and cater events and parties. It’s my platform for bringing mystical Indian dishes and traditional recipes to a community that reveres food just as much as I do. So, here I am, to socialize my food and unveil new tastes that delight all.